A comforting and hearty dish featuring tender chicken and flavorful herb-infused dumplings.
Place the whole chicken in a large pot and cover with water.
Use a pot large enough to comfortably fit the chicken and water.
Add celery, carrot, onion, garlic powder, black pepper, salt, and poultry seasoning to the pot.
Chop the vegetables into large chunks for easy removal later.
Bring the pot to a boil, then reduce heat and simmer for 1 hour.
Skim off any foam that forms on the surface for a clearer broth.
Remove the chicken from the pot and let it cool. Strain the broth and return it to the pot.
Use a fine mesh strainer to remove all solids from the broth.
In a mixing bowl, combine flour, baking powder, salt, and parsley.
Sift the dry ingredients for a lighter dumpling texture.
Cut in butter until the mixture resembles coarse crumbs.
Use cold butter for a flakier texture.
Stir in milk until a soft dough forms.
Avoid overmixing to keep the dumplings tender.
Roll out the dough on a floured surface to 1/8-inch thickness and cut into small squares.
Use a pizza cutter for quick and even cutting.
Bring the broth to a boil and drop in the dumplings. Cook for 15 minutes, stirring occasionally.
Stir gently to prevent the dumplings from sticking together.
Debone the chicken and cut into bite-sized pieces. Add to the pot and heat through.
Ensure the chicken is fully reheated before serving.
Serve the chicken and dumplings hot, garnished with additional parsley if desired.
Serve with a side of crusty bread for a complete meal.
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